Print the recipe for Biscuits and Gravy

If the print dialogue doesn't open automatically, click the button below or click 'File > Print...'

Simple Recipes for Every Day

Biscuits and Gravy

homemade buttermilk biscuits topped with homemade sausage gravy on a plate with a fork and knife
  • Serves:  10
  • Prep Time:  20 min
  • Cook Time:  20 min

Ingredients

Biscuits

  • 2 ½ cups all-purpose flour
  • 8 Tbsp unsalted butter, cubed, very cold, preferably frozen
  • 1 Tbsp baking powder
  • ½ tsp baking soda
  • 1 tsp sea salt
  • 1 cup cold buttermilk, plus more for top of biscuits

Sausage Gravy

  • 1 lb ground breakfast sausage (pork or chicken)
  • 2 Tbsp unsalted butter
  • 1/3 cup all-purpose flour
  • 2 1/2-3 cups whole milk
  • 1/4 tsp garlic powder
  • 1/2 tsp sea salt
  • Pinch of ground nutmeg, more to taste
  • Pinch of paprika, more to taste
  • Freshly ground pepper to taste
  • Minced chives, optional

Method

  1. Preheat oven to 425°F.

  2. In the base of a food processor, combine the flour and butter. Pulse about 8-10 times, until the butter and flour mixture has formed pea-sized crumbles.

  3. Add the baking powder, baking soda and salt. Pulse 2-3 more times to combine.

  4. Add the buttermilk and pulse just until mixture completely comes together—about 8 times—taking care not to overmix the biscuit dough.

  5. Remove the dough from the food processor and place it on a lightly floured surface. Use your hands to press the dough into a 1-inch thick rectangle, about 6-inches by 10-inches. Fold the rectangle into thirds and press to a 1-inch thickness again. Repeat this step one more time.

  6. Use a 2.5-inch biscuit cutter (for circles) or a sharp knife (for rectangles) to cut out the biscuits. Continue to gather any scraps of dough, pat it back down and fold into 1-inch thickness until you have ten biscuits total.

  7. Arrange the biscuits on a parchment paper-lined baking sheet and brush with additional buttermilk, if desired. Bake on the center rack for 14-16 minutes. Cool slightly before serving.

  8. While the biscuits are baking make the sausage gravy: In a large skillet set over medium-high heat, brown the sausage until no longer pink, crumbling it as it cooks. When the sausage is browned, about 8-10 minutes, reduce the heat to medium-low.

  9. Add the butter to the pan. When the butter has melted, add the flour and stir it into the butter and browned sausage. Stirring constantly, slowly pour in the milk until the gravy thickens. You may want to turn the heat up to medium so that it thickens more quickly.

  10. Simmer the sausage gravy, stirring frequently, until it thickens even more, about 8-10 minutes longer.

  11. Season with garlic powder, salt, nutmeg, paprika and pepper.

  12. Serve the sausage gravy over top warm biscuits, sprinkled with minced chives.

Yield: Each serving size is 1 biscuit and 1/3 cup of sausage gravy.